Burrito de Deshebrada

Name: Burrito de Deshebrada
Cook time: 160 min
Total time: 160 min
Yield: 8 servings
Ingredients: 1 kg Beef Chuck Roast, diezmillo; 1/2 White Onion; 3 cloves of Garlic; 2 leaves of Bay Leaf; 1 1/2 tsp Salt, fine; Some Water, enough to cover; 8 Guajillo Chile, drieds, stemmed and seeded; 3 Ancho Chile, drieds, stemmed and seeded; 1 large Tomato, large, about 200 g; 1/4 White Onion; 3 cloves of Garlic; 1 tsp Mexican Oregano, crumbled; 1/2 tsp Ground Cumin; 1/4 tsp Ground Black Pepper; 1 tbsp Apple Cider Vinegar; 250ml Beef Broth, from the cooking pot; 1 tsp Salt, fine, or to taste; 1 tbsp Neutral Oil, or lard; 8 large (10")s of Flour Tortilla, about 25 cm; 250g Refried Beans, optional, for a thin smear inside each burrito

Burrito de Deshebrada is a hearty, savory Mexican-style shredded beef burrito filled with tender, slow-cooked chuck roast simmered in a vibrant chile-tomato sauce. Wrapped in warm flour tortillas and optionally spread with refried beans, these burritos are comforting, richly flavored, and perfect for a family meal or meal prep.

Burrito de Deshebrada is a hearty, savory Mexican-style shredded beef burrito filled with tender, slow-cooked chuck roast simmered... Show more

Health Grade

B · Healthy

Time

2 hrs30 min

Price

1,95 €

Calories

520 kcal

low calorie

meal prep

high protein

low sugar

Method

Simmer the beef

Place the Beef Chuck Roast (diezmillo) in a large pot with half the White Onion, all 3 cloves of Garlic, the Bay Leaf, and the Salt (fine). Add enough Water to cover the meat by about 2.5 cm, bring it to a boil, skim off any foam, then lower to a gentle simmer and cook, partly covered, for 2 hours until the beef is fork-tender.

Shred and reserve

Lift the beef out to a plate and let it cool just enough to handle. Strain the pot, reserving 250 ml of the cooking liquid as Beef Broth for the sauce, then discard the onion, garlic, and bay leaf. Shred the beef with two forks and keep it warm.

Soak the chiles

Put the Guajillo Chile, dried (stemmed and seeded) and Ancho Chile, dried (stemmed and seeded) in a heatproof bowl, cover them with very hot water, and soak for 15 minutes until soft and bendable. Drain well before blending.

Blend the sauce

Transfer the softened chiles to a blender with the Tomato (large, about 200 g), the remaining White Onion, the remaining Garlic, Mexican Oregano (crumbled), Ground Cumin, Ground Black Pepper, Apple Cider Vinegar, and the reserved Beef Broth. Blend until the sauce is very smooth and pourable, adding a spoonful of the chile-soaking liquid only if the blades need help moving.

Cook the filling

Heat the Neutral Oil (or lard) in a wide skillet over medium heat. Pour in the chile sauce and cook, stirring often, for 8 to 10 minutes until it darkens and loses its raw smell. Add the shredded beef and cook 5 minutes more, stirring to coat every strand; if the filling looks dry, loosen it with a splash more broth. Taste and add more salt if needed.

Assemble burritos

Warm the Flour Tortilla (about 25 cm) in a dry skillet until soft and flexible, then stack them in a clean towel to stay warm. If you are using the Refried Beans (optional, for a thin smear inside each burrito), spread a thin line down the center of each tortilla. Divide the beef filling evenly among the tortillas, fold the sides inward, and roll them up tightly into burritos. Serve right away while the tortillas are still warm.